Vai al contenuto principale Vai al footer
Università degli Studi di Parma Università degli Studi di Parma
Degree course in
Food science and technology
Università degli Studi di Parma
Department of Food and Drug

TASTE MOLECULES
cod. 18418

Academic year 2018/19
3° year of course - Second semester
Professor
Gianni GALAVERNA
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
A scelta dello studente
Type of training activity
Student's choice
21 hours
of face-to-face activities
3 credits
hub:
course unit
in ITALIAN
lectures timetable unavailable
exam calls
Print

Learning objectives


The student will gain applied knowledge and understanding about the
physiological and molecular mechanisms of flavour perception and about
the formation of taste and aroma compounds in food.

Prerequisites


Fundamentals in organic chemistry, analytical chemistry and food
chemistry.

Course unit content


- Flavour perception and evolutive meaning. - Interactions between
flavour molecules and receptors. -Sweet molecules and structural
requirement for sweetness perception -Natural and artificial sweeteners. -
Bitter molecules and structural requirements for bitterness perception. -
Structure of Umami, Salty and Sour molecules. - Non-taste perception in
mouth: astringency, hot, refreshing. - Aroma perception. -
Structural requirements of odor active compounds, aroma value. - Aroma
molecules naturally present in food. - Aroma molecules generated by
cooking, fermentation, processing. - flavour profile of several foods: wine,
cheese, coffee, tea, chocolate. - Food pairing according to active aroma
molecules. - Aroma substances and legislative issues. - Artificial tongue
and artificial nose.

Full programme

- - -

Bibliography


Material provided by the lecturer. For a deeper knowledge: P. Cabras, A.
Martelli, Chimica degli Alimenti, Ed. Piccin (PD) Belitz, Grosch, Food
Chemistry, Ed. Springer-Verlag M. Marconi, D. Fajneer, G. Benevelli, G.
Nicoli, Dentro al gusto, Ed. Edagricole

Teaching methods


A number of case studies will be illustrated, with a particular attention to
traditional foods; this will allow the student to develop making
judgements and communication skills.

Assessment methods and criteria


Discussion of a case-study freely chosen by the student.

Other information

- - -

2030 agenda goals for sustainable development

- - -